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Piper nigrum is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn. When fresh and fully mature, it is about 5 mm in diameter and dark red, and contains a single seed, like all drupes.

Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like flowering plant originating in West Africa. It is cultivated for its fruit.

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The peanut, also known as the groundnut, goober, or monkey nut, and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, being important to both small and large commercial producers.

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. In many contexts, potato refers to the edible tuber, but it can also refer to the plant itself. Common or slang terms include tater, tattie and spud.

Cumin is a flowering plant in the family Apiaceae, native to a territory including Middle East and stretching east to India. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form.

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The lemon, Citrus limon Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily North eastern India.

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Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled "chili".

Turmeric is a flowering plant of the ginger family, Zingiberaceae, the roots of which are used in cooking.

Green chili, a staple dish of U.S. Southwestern cuisine that is a spicy stewlike mix ofgreen chiles and usually pork, jalapeños, onions, tomatoes, and various seasonings.

Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.